Leek, Apple, and Hazelnut Soup

Ingredients

• 3 whole Tart Apple
• 2 whole Leeks
• 4 cloves Garlic
• 5 cups Vegetable Broth
• 1 tbsp Apple Cider Vinegar
• 1 tsp Fresh Thyme
• 1 tsp Fresh Rosemary
• ¼ tsp Ground Nutmeg
• ¼ cup Hazelnuts
• ¼ cup Fresh Parsley

Instructions

1. In a large pot, combine the chopped leeks, garlic, and 2 tablespoons of the vegetable broth. Cook over medium-high heat for 7 minutes, stirring occasionally and adding broth 1 to 2 tablespoons at a time as needed to prevent sticking, until leeks are translucent.
2. Stir in the apple cider vinegar. Add the 2 chopped apples, thyme, rosemary, nutmeg, and remaining broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until apples are tender.
3. While the soup simmers, thinly slice the remaining apple and set aside for topping.
4. Remove the pot from heat. Using an immersion blender, blend the soup to your desired consistency. Alternatively, carefully transfer in batches to a blender and blend until smooth.
5. Season with salt and pepper to taste. Ladle into bowls and top each serving with toasted hazelnuts, apple slices, and fresh parsley.